Honey Bbq Recipe

1. Combine base ingredients

In a medium saucepan over medium heat, combine 2 cups ketchup, 1 cup honey, 1/4 cup light brown sugar, 1/2 cup apple cider vinegar and 1/4 cup water. Whisk until smooth.

2. Add flavorings

Stir in 1 tablespoon molasses, 1 tablespoon Worcestershire sauce, 1 tablespoon prepared yellow mustard, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/2 teaspoon ground black pepper and 1/4 teaspoon chipotle or cayenne (if using).

3. Simmer and reduce

Bring the mixture to a gentle simmer, then reduce heat to low. Cook, uncovered, stirring occasionally, until slightly thickened and glossy, about 12–15 minutes. Skim any foam from the surface.

4. Finish for shine and balance

Remove from heat and stir in 1 tablespoon unsalted butter until melted and incorporated. Taste and adjust: add up to 1–2 teaspoons more vinegar for brightness, or up to 1 tablespoon more honey for sweetness if desired.

5. Cool and store

Let the sauce cool to room temperature. Transfer to a clean jar or airtight container and refrigerate. Sauce will thicken as it cools and keeps up to 2 weeks refrigerated.

6. In a large bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon honey and 1 teaspoon Dijon mustard until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

7. Add shredded green cabbage (3 cups), shredded red cabbage (1 cup) and 1 cup grated carrot to the bowl. Toss thoroughly so the dressing coats the vegetables evenly.

8. For best texture, refrigerate the slaw for at least 20 minutes to let flavors meld. Taste and adjust seasoning with more salt, pepper or a splash of vinegar before serving.

9. Preheat oven to 425°F (220°C). Grease an 8-inch square pan or a 9-inch cast-iron skillet.

10. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt.

11. In a separate bowl, whisk 1 cup milk, 1 large egg and 2 tablespoons melted unsalted butter until combined.

12. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix; a few small lumps are okay.

13. Pour batter into prepared pan and bake until golden and a toothpick inserted into the center comes out clean, 18–22 minutes. Let cool slightly, then cut into squares or wedges and serve warm with the Honey BBQ sauce.